Scallop and Asparagus Alfredo Pasta Recipe

Scallop and Asparagus Alfredo Pasta Recipe

What Ingredients You Will Need:
  • 8 ounces fresh or frozen sea scallops
  • 2 ounces whole wheat penne pasta (dried)
  • 1 pound fresh asparagus spears, sliced into 1-inch pieces (2 cups)
  • 2 teaspoons butter
  • 2 crushed garlic cloves
  • 1 5 ounce of evaporated fat-free milk
  • 2 tablespoons reduced-fat cream cheese (Neufchatel)
  • 2 tablespoons finely tattered Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/4 teaspoon lemon-pepper seasoning
  • Snipped fresh Italian (flat-leaf) parsley (optional)
How to Cook
  1. Soften scallops, if these are frozen
  2. Wash scallops. Clean and dry them with paper towels and keep them sideways.
  3. Cook pasta following the directions on the package. Add asparagus during the last 3 minutes of cooking Now drain it and keep warm.
  4. In a large utensil soften the butter on medium flame. Put in the scallops and garlic together. Cook for 4 to 5 minutes or till the scallops turn golden brown.
  5. Take away the scallops from utensil and place them with the pasta mixture.
  6. Whisk evaporated milk into the drippings in the utensil. Bring the flame to medium.
  7. Put in cream cheese, lemon juice, lemon-pepper seasoning and parmesan cheese. Cook and swirl until heated through and cheeses melt.
  8. Now add the cooked pasta and asparagus to the utensil and flip to coat. Place the cooked pasta on two dinner plates. Crest with the cooked scallops. You can also dress up with parsley if desired.

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